Shellfish on Fish

  • Preparation time: 10 minutes (excluding cleaning fish)
  • Cooking time: 7-10 minutes
  • Difficulty Level: **
  • 500g fresh (live) cockles 500
  • 1kg fresh (live) pipi or similar
  • Whole fish such as snapper, 1kg or larger
  • 2 chopped shallots
  • White wine
  • Parsley
  • Paprika
  • Butter
How to Cook

Cut the snapper into 2 fillets, leaving skin on. Sprinle with salt and a little paprika.

Take a large pot and heat. Place shellfish into pot and add a splash or two of white wine and most of the shallot.

The shellfish will open very quickly, as soon as most have opened remove from heat and strain into another pot, retaining the liquid.

Remove most shellfish from the shell, retaining some for appearance.

At this time heat up an iron frypan and turn on the oven to grill. When hot add some butter and cook the snapper, skin side down for a few minutes.

Pour the retained liquid from the shellfish into the pot and reduce, add nother splash of white wine and remaining shallots.

Take frypan and put it under the grill to complete the cooking of the snapper. Depending on size it should take from 4 minutes to 8 minutes. With liquid in pot reduced by a half, add butter (25 to 30 grams), stir in. Add chopped parsley. Add the shellfish and turnoff the heat.

Remove snapper from pan and place onto plates. Pour shellfish mixture over fish and onto plate.

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